Sesame Seeds
Goma · Sesamum indicum · Sesame seeds
Sesame Seeds: what every chef needs to know
Sesame seeds (goma) are the most widely used seed in Japanese cuisine and one of the richest plant-based sources of minerals. Two main varieties: white sesame seeds (iri-goma, dried) and black sesame seeds (kuro-goma). White sesame has a milder, nuttier flavour; black sesame is more intense and slightly more bitter with a dramatic visual impact. ALLERGEN WARNING: Sesame is an EU Big 14 allergen. In Japanese cuisine sesame is ubiquitous: it is found in sesame oil, goma-dare, furikake, onigiri coatings and as a garnish on virtually every dish. Cross-contamination is a serious risk in kitchens offering Japanese cuisine alongside sesame-free options. Toasting transforms sesame seeds fundamentally: raw sesame seeds have a mild flavour but dry-toasted over medium heat for 2–3 minutes they develop 28+ new flavour compounds via the Maillard reaction. Never toast with oil: oil heats faster than the seeds and burns the exterior while the centre remains raw. Sesame has been cultivated for 5,500 years: the oldest oil-bearing crop in the world.
Sesame Seeds: nutritional values per 100g
Based on unprocessed product. Source: NEVO-online 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO-online 2023 / USDA FoodData Central.
Sesame Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
vegetables (spinach, green beans, broccoli) gekleed in a sesampasta with soy sauce and sugar. the bekendste sesamgerecht of Japan: simpel, umami-rich and visueel aantrekkelijk.
Rijstballen buiten gerold in roasted sesame seeds. the crispy coating contrasts with the soft rice. black sesam provides a dramatisch black-white effect.
a large snuf roasted sesame seeds is the laatste stap at the opmaken of ramen, tantanmen and mapo-style noedelsoepen. provides textuurcontrast and notentonen That the heavy broth balance.
Sesame Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
dry frying pan over medium-high heat heat, sesame seeds add and continu schudden. Klaar wanneer lichtgoudbruin and geurig: begin of knisperend geluid. directly from the pan: sesame seeds gaart through in the hete pan.
roasted sesam in a mortar of blender to pasta malen. mix with dashi, soy sauce, mirin, rice vinegar and sugar for goma-dare. the dikte aanpassen with extra dashi. excellent at shabu-shabu, cold noodles and groentegerechten.
Combineer roasted sesame seeds with dried nori, soy sauce, sugar and salt for basisfurikake. on rice strooien directly for serve. store in a luchtdichte pot at cream temperature, max 2 weeks for optimale knapperigheid.
Sesame Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sesame Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Sesame seeds are available year-round. Harvest season in Africa and Asia: September–November. Export ensures year-round availability.
Sesame Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sesame Seeds: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the full, rich umami of warm junmai-sake pairs with the nutty depth of roasted sesame seeds in goma-ae. warm served enhances the sesamdiepte on a aangename manier.
- Akita
- Niigata
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sesame Seeds
What is the difference between white and black sesame seeds?
White sesame seeds have a mild, nutty flavour and are the most versatile. Black sesame seeds have a more intense, slightly bitter flavour with earthy undertones and a dramatic visual effect. In Japan black sesame is used in sweet applications (mochi, wagashi) and as a visual contrast with rice.
Should I always toast sesame seeds?
Raw sesame seeds have almost no flavour and are less digestible. Toasting activates the aromas and improves the bioavailability of minerals. For virtually all applications toasted sesame seeds are superior. Exception: raw sesame in raw dressings where the flavour is carried by other ingredients.
How do I store toasted sesame seeds?
In an airtight jar at room temperature for a maximum of 2 weeks for full crunch and maximum aroma. After that they quickly lose their crispy texture due to moisture. Raw sesame seeds refrigerated up to 2 years.
At what temperature should you store Sesame Seeds?
Store Sesame Seeds at 4-10°C (refrigerated for long storage), room temperature (unopened, dry), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sesame Seeds professionally?
The primary professional technique for Sesame Seeds is Dry roasting at 160-180°C (droge pan) for 2-4 min. Always verify core temperature with a calibrated probe thermometer.
Does Sesame Seeds contain allergens?
Sesame Seeds contains: Sesam. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Sesame Seeds
Professional substitutes for sesame seeds in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
